| Level: | Easy |
| Total: | 41 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 6 min |
| Yield: | Serves 4 |
Ingredients
- 2 tablespoons chopped chives or scallion greens
- 2 cups leftover Fontina Risotto with Chicken, chilled, recipe follows
- 8 small cubes fontina cheese (about 1 1/2 ounces)
- 1/2 cup panko (coarse Japanese breadcrumbs)
- 2 tablespoons extra-virgin olive oil, plus more for shallow frying
- Kosher salt and freshly ground pepper
- 8 cups mesclun greens (about 6 ounces)
- 1/2 bulb fennel, very thinly sliced
- 1 tablespoon fresh lemon juice
- 4 cups low-sodium chicken broth
- 5 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 1/2 cups arborio rice
- 3 sprigs fresh thyme
- 1 cup dry white wine
- Kosher salt
- 1 cup finely grated Parmigiano-Reggiano cheese
- Freshly ground pepper
- 1 cup coarsely grated fontina cheese, plus more for garnish
- 8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups)
- 1/4 cup roughly chopped fresh parsley
Instructions
- Cook’s Note: Click here to get the recipe for Fontina Risotto with Chicken.
- Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover.
- Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate, cover with plastic wrap and refrigerate for 20 minutes.
- Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat. Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper.
- Combine the greens and fennel in a bowl; drizzle with 2 tablespoons olive oil and the lemon juice, season with salt and pepper and toss. Divide the risotto cakes and salad among 4 plates.
- Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
- Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
- Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1190 |
| Total Fat | 49 g |
| Saturated Fat | 26 g |
| Carbohydrates | 120 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 56 g |
| Cholesterol | 166 mg |
| Sodium | 1683 mg |
Reviews
After one patty fell apart, I used flour as a binder to form more stable patties. Result was really lovely. Great way to use leftovers. Tasty and versatile.